GINGER PORK STIR-FRY

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a small bowl, mix all ginger stir-fry sauce ingredients together until cornflour is dissolved then set aside. Heat a large, dry fry-pan on medium heat. Toast sesame seeds for 1–2 minutes, until golden. Remove from pan and set aside.
3. Cut broccoli into very small florets; cut carrot and courgette in half lengthways and slice both thinly on an angle. Set all aside with sliced cabbage.
4. . Pat pork dry with paper towels and season with salt. When rice is steaming, heat 1 teaspoon of the oil in same pan used for seeds on high heat. Stir-fry pork, in two batches, for about 1 minute per batch, until just cooked. Use second teaspoon of oil for second batch. Remove from pan and set aside.
5. Add third teaspoon of oil to pan and stir-fry broccoli, carrot, courgette and cabbage for 3–4 minutes, until just cooked but still crunchy. Add water to pan to help veggies cook.
6. Reduce heat to medium and add ginger stir-fry sauce to pan. Return pork, toss to combine and heat through for about 1 minute, until sauce thickens slightly and coats vegetables. Season with pepper.
7. divide Japanese brown rice between plates and top with ginger pork stir-fry. Garnish with sesame seeds.